Recipe of the week

Seeing that this weekend is Halloween weekend, we at ChiSoNe felt it would only be appropriate to have a Halloween themed recipe.

*A full slide show of pictures showing us making the recipe can be found at the bottom of the page*

Pumpkin Chocolate chip Mini Eyeball Cakes

1 1/2 Cups of sugar
5oz of butter (room temp) 
3/4 cup of pumpkin purée
6 Egg whites
1/2 teaspoon of cinnamon
2 teaspoon of baking powder
1 teaspoon of salt
1 cup of cocolate chips


Pre heat the oven to 350 degrees. Cream the butter and sugar till it's light and fluffy. Mix the flour and baking powder, make sure you mix it well otherwise you will have uneven mini cakes. Slowly add the pumpkin purée and butter mixture into the flour.  Add the (mini) chocolate chips! 
It would be better to use a cupcake baking dish with 12 cups. Fill the cups roughly to the top and pop them in the oven for 15 - 20 minutes. 


While waiting for the mini cakes to get ready you can either make your own butter cream (make sure you buy food colouring for different eye colours) or you can just buy small amounts of butter cream and make sure you buy different colours. 
Take the mini cakes out of the oven and let them cool for 20 minutes. 
Decorate the cakes using four different colour icing. 
1)  the pupil of the eye
2 ) the eye colour
3 ) the eyeball vains
4 ) the Sclera (white part of eyeball)

Tip of the day: It's always better to pipe out the butter cream especially for such detailed work. If you do not have piping bags you can simply use a ziploc/ plastic bag, squeeze the butter cream to one side of the bag and make a small cut in the corner.

Makes approx. 15 minicakes.

time: 1hour

approx. price:$45

taste and quality: 4 out of 5 stars